Very quick and easy soup recipe?

Question

With a small amount of ingredients?

Answer 1

BROCCOLI & CHEESE SOUP

Make this quick and easy cheese soup for dinner tonight!
Preparation 10 min.
Cooking 22 min.

Ingredients:

* 1 (14 1/2-ounce) can chicken broth
* 1 (10-ounce) package frozen chopped broccoli
* 1 cup fat free skim milk
* 2 tablespoons all-purpose flour
* 6 ounces (1 1/2 cups) LAND O LAKES® Deli American Cheese, cubed 1/2-inch


Instructions:

Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).

Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).

Yield: 4 (1-cup) servings

Nutrition Facts (1 serving) Calories: 230, Fat: 14 g, Cholesterol: 40 mg, Sodium: 1110 mg, Carbohydrates: 11 g, Dietary Fiber: 2 g, Protein: 15 g

Answer 2

Here's one that I make a lot. It makes a huge pot of soup.

Chop an onion and 3 stalks of celery, and mince 3 cloves of garlic. Cook them in a tsp of oil until the onion softens. Add 3 chopped carrots, 2 diced potatoes, 1 chopped zucchini, 1/4 head of chopped cabbage (or a bag of coleslaw mix), Fill the pot with water to cover the veggies, plus an extra 2-3". Throw in a half teaspoon each of dried thyme and dried rosemary and 2 bay leaves. Let the whole thing boil for 20 minutes, then add a can of whole or diced tomatoes. Cook it for another half hour, add salt, pepper, and 1/4 cup chopped parsley and it's done!

Answer 3

White Bean Soup

1 Tablespoon Olive Oil
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 clove garlic, minced
1 cup water
2 (15-oz) cans white beans, undrained
2 bay leaves
1 (15-3/4 oz) can chicken or vegetable broth
2 tablespoons minced fresh parsley
1/4 teaspoon black pepper

Heat oil in 8-cup stockpot over medium heat. Add onion, celery, carrot and garlic. Saute for 5 minutes or till soft. Add water, beans, bay leaves and broth. Bring to a boil, reduce heat and simmer 15 minutes. Add parsley and pepper, cook for a minute or two; discard bay leaves. Serves 4.

Answer 4

HARDY POTATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Smoked sausage
1 md Onion (chopped)
4 lg Potatoes
3 c Hot water
Salt (to taste)
Pepper (to taste)
2 tb Parsley (chopped)

Peel and thinly slice potatoes. Cut sausage into half inch slices; place
in large saucepan and brown on both sides. Add chopped onion and cook
until wilted. Add potatoes, water, salt and pepper. Boil 30 minutes. Add
parsley and simmer 2 minutes longer.

Answer 5

Albóndigas Soup:

Notes: If making ahead, cool, cover, and chill up to 2 days. Heat to simmering to serve.

1 onion (1/2 lb.), chopped
1 carrot (1/4 lb.), peeled and diced
1 can (14 to 15 oz.) chopped tomatoes
6 cups beef broth
1 pound ground lean beef
1/4 cup white rice
1/4 cup all-purpose flour
1 large egg
About 1/4 teaspoon salt
1 cup chopped fresh cilantro

1. In a 4- to 5-quart pan, combine onion, carrot, tomatoes and their juices, 5 1/2 cups broth, and 1/2 cup water. Set pan over high heat and cover.

2. Meanwhile, in a bowl combine remaining 1/2 cup broth, beef, rice, flour, egg, 1/4 teaspoon salt, and 1/2 cup cilantro. Mix with your hands to blend well.

3. Uncover broth and vegetables and drop meat in 1 tablespoon portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes.

4. Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.

Yield: Makes 12 cups; 6 servings

Answer 6

ROASTED RED PEPPER SOUP

3 cups chicken broth
2 (7oz) jars roasted red sweet peppers, rinsed and drained
1 large onion, chopped
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1 1/4 cups half-and-half, light cream or milk

In a pot combine chicken broth, roasted peppers, onion, carrot, celery, sugar and salt. Bring to boiling: reduce heat. Simmer, uncovered, about 15 minutes or until carrot and celery are very tender. Cool slightly.

Place the pepper mixture, half at a time, in a blender container or food processor bowl. Cover mixture to saucepan. Stir in half-and-half; cook over medium heat until heated through.

serve this rich cream soup with sesame crackers

Answer 7

Chicken Noodle:

Start with chicken broth (amount depends on how much soup you want to make.)

Simmer on stove with chopped chicken (canned or fresh cooked)carrots, celery, onions, garlic or any combination of veggies you like. Once veggies are almost cooked through, add pasta of your choice. If you like it a little thicker, just add a little cornstarch to water and then add to the soup and simmer until thickened. Season to taste. If you like it a bit creamy, you can add a splash of half and half or heavy cream.

Answer 8

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Answer 9

Campbell's chicken noodle soup or beaf..

Answer 10

Hot water, salt.